Ingredients

• 400g of any flour of your choice
• 2 1/2 teaspoons of baking powder
• 1/4 teaspoon salt
• 170g organic cane sugar
• 75ml of milk of your choice
• 80ml olive oil
• 2 teaspoon of vanilla essence
• Zest of 2 fresh oranges
• 250g pecan nuts
• 250g dried cranberries

Method

Preheat oven 180 degrees, gas mark 4-5

Place muffin cases into the muffin tray.

Place flour, baking powder and salt in a bowl and mix well.

Pour in milk and oil beat until the batter is smooth

Add sugar, orange zest, cranberries and pecans, mix well.

Fill the cup-cases full and place into the preheated oven.

Bake for 20-25 minutes until the mixture has set.

Take out the oven and place on a cooling rack.

Gluten free adaption: These pecan, cranberry and orange muffins can be adapted to be gluten free by changing the flour and baking powder.